Nutritional Info

Nutrition Facts

Serving Size 1 (7g)

Calories 60
Calories from Fat 59 (99%)
Amount Per Serving %DIV
Total Fat 6.6g 10%
Saturated Fat 0.9g 5%
Monounsaturated Fat 4.9g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 0.1mg 0%
Potassium 0.1mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0g 0%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
Recipe Description
A fabulous New York City restaurant's marina sauce was the springboard for this flavorful homemade version. Most marinara sauces are vegetarian, but the diced pancetta adds even more flavor. Of course, you can leave out the pancetta if you want a more traditional taste.
Prep time
15 min
Cook time
1 hr 15 min
Ready In
1 hr 30 min


Serves Tool

Serves To:USMetric
56 Ounce(oz)  whole, imported italian plum tomatoes, with their juice
1/4 Cup(c)  olive oil
1/3 Cup(c)  pancetta, finely diced
1/4 Cup(c)  yellow onion, minced
3 Clove(clv)  large garlic, minced
1 Pinch(pn)  salt, to taste
1 Tablespoon(T)  fresh oregano, chopped
1 Pinch(pn)  black pepper, freshly ground, to taste
1 Pinch(pn)  sugar, to taste


Place a strainer over a medium sized bowl. Pour the tomatoes and their juice into the strainer, reserving the juice. Working over the bowl, break the tomatoes apart with your hands and discard any seeds, skin, or woody cores. Finely chop the tomatoes and add them to the juice in the bowl. Set aside the tomatoes. Heat the olive oil in a large saucepan over medium heat and add the pancetta. Cook the pancetta until it just begins to color, about 2 minutes. Add the onion and cook until it softens and begins to color, about 4 minutes. Stir in the garlic and cook for 1 minute. Add the tomatoes and their juice and season with salt to taste. Bring the sauce to the start of a boil. Reduce the heat to low and let the sauce simmer gently until it has thickened and the flavor has intensified, about 1 hour. Just before serving, stir in the oregano and taste for seasoning, adding more salt as needed, and pepper to taste. If the sauce is too acidic, add 1/2 teaspoon of sugar, or more to taste. If not using immediately, let the sauce cool to room temperature. It can be refrigerated, covered, for up to 1 week or frozen for up to 3 months.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.